Simply the BEST Vegan Chocolate Cake! This egg free and dairy free chocolate cake is perfect for birthdays and celebrations. Incredibly easy to make all in one bowl with a moist chocolate sponge and amazing vegan chocolate buttercream
100g(¾ cup) dark chocolate chips, melted and cooled
2tspvanilla extract
60ml(¼ cup) oat milk, warm
60ml(¼ cup) red wine or more milk
50g(⅓ cup) fresh blackberries (optional)for the filling
Blackberry syrup
50g(⅓ cup) blackberries
60ml(¼ cup) red wineor water
100g(½ cup) sugar
To decorate
Medley of fruit such as blackberries, cherries, redcurrants etc
Chocolate curls or shavings
Instructions
Make the cake layers
Preheat the oven to 180C (350F). Mist 2 x 20cm / 9inch or 3 x 15cm / 6inch cake tins with cake release and line the base with grease proof paper.
Put the vegetable oil, red wine, vinegar, milk and vanilla in a large bowl and mix together.
Sift in the flour, sugar, cocoa powder, bicarbonate of soda and use a balloon whisk to mix together until you have a glossy thick batter.
Divide the batter between the tins and bake for 25-30 minutes or until the cakes are springy to the touch and a toothpick inserted in the centre comes out clean.
Cool the cakes in the tins for 10 minutes then turn out onto a wire rack to cool completely. You might need to level the cakes before assembling the cake.
Make the syrup
Put all the ingredients in a saucepan. Muddle the berries and bring to a simmer until the sauce is thickened. Strain and discard the berries, reserving the syrup. Cool before using.
Make the buttercream
Add all the ingredients apart from the red wine into a mixing bowl. Beat on low speed initially increasing to high as ingredients combine.
Add the red wine (or extra warm milk) until the frosting is smooth, creamy and holds peaks.
Assemble the cake
Sandwich the cake layers with the buttercream and blackberries. Pipe a generous layer of frosting over the entire cake and smooth the top and sides using a bench scraper.
Drizzle the blackberry syrup around the edge of the cake letting it drip prettily down the sides.
Decorate with fresh blackberries, cherries and redcurrants, slice and enjoy!